Sugared cranberries are so easy to make and are very impressive as a dessert topping on cakes and pies, or as a cocktail garnish as we like to use them – see our Cranberry Shrub below. They are wonderfully tart and crunchy, and make a fun and addictive popping sound when you bite into them. Great on a cheese plate too, especially with brie!
- 2 cups granulated sugar
- ½ cup water
- 1 bag fresh cranberries
- 1 cinnamon stick
- In a medium sauce pan, stir in ½ cup sugar along with the cinnamon stick into ½ cup water and heat on medium heat until completely dissolved.
- Add the cranberries and stir gently over medium heat for about 5 minutes.
- Remove the cranberries with a slotted spoon to a wire rack with some parchment or wax paper underneath to catch the drips. Discard the cinnamon stick, but reserve the sugared water if desired for cocktail recipes. Allow to cool for about an hour.
- Pour the rest of the sugar into the bottom of a medium pan or cookie sheet, and then add the cooled cranberries. Stir the cranberries around to coat all sides in sugar, and allow to completely dry for another hour.
Cranberry Shrub Cocktail with Sugared Cranberry Garnish – click here for the recipe.